Last night we were having dinner at the big house and at the last minute my mother-in-law called to see if we could bring something for an appetizer for fifteen, easy enough 
Joshua was thrilled to postpone his sunbath on Pampelonne beach and stay chopping in the kitchen, so I too volunteered to help. Wanting nothing more than to take a nap, I dutifully began chopping up some eggplant from the garden to whip up some bruschetta.
Fresh ingredients of eggplant, basil, cranberries, pistachios and capers
“No, no, you need to chop the eggplant into tiny cubes so that the bruschetta fits on the little toasts!” Joshua told me as my eyes were closing. After about fifteen minutes chopping up one of the eggplants, Joshua kicked in and chopped up the remaining two and the pistachios. I humbly continued dicing the cranberries and we were all set!
Chopping up the pistachios
We then sauteéed the whole mix of ingredients, and that was that!! 40 minutes of kitchen time and we were back in the pool. Rough life, i know.
Sauteeing the bruschetta
After marinating all day long, the bruschetta was served to guests, and was a total success! It is always a treat to serve something from the vegetable garden, and this was the first of many recipes this summer that will feature eggplant, zucchini and tomatoes from chez nous.
Finished appetizer on mini toasted bread
Eggplant Bruschetta
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Ingredients:
2 tablespoons olive oil
1 small red onion
3 small eggplants
2 tablespoons capers, chopped
1-2 tablespoons balsamic vinegar
1-2 tablespoons sugar
2 tablespoons dried cranberries, chopped
4 tablespoons pistachios, chopped
4 tablespoons basil, chiffonade
Salt to taste
Directions:
1. For the Eggplant Topping: In a heavy skillet heat 2 tablespoons of the oil over medium heat. Add the onions and sautee until translucent. Add the eggplant and continue cooking until tender. Add the capers, vinegar, sugar, cranberries, and pistachios. Cook the mixture, stirring occasionally, for 5 to 10 minutes, or until it is cooked through. Transfer to a bowl. Stir in the basil, let the eggplant cool. Season with salt and pepper.
2. For the Bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste. Top each toast with the eggplant and a little bit of basil basil.
3 comments
Janet says:
Sep 2, 2011
I tried this the other night with friends and it was really delicious! When I was making it, I didn’t see the quantities for vinegar and sugar, so I improvised. Could you add that to the ingredient list for next time? Thanks!
Joshua says:
Sep 17, 2011
hey! thanks for the comment, we have updated the recipe to specify 1-2 tablespoons of balsamic vinegar and sugar. That gives you some wiggle room to adjust to your taste. Balsamic vinegars vary greatly in taste and force so it is best to be prudent and then add the second teaspoon if needed. Let us know what you used!
Keren says:
Mar 2, 2016
Wow I had never ever thought of cobninimg strawberry + balsamic + mint/basil in one! But now when I see it and think of it, it works! Looks delicious totally yummy!!! Nice flavors and can’t wait to try this. Although 2 cups of sugar scares me a bit. Hehee.